TWD - Kugelhopf

Yolanda of The All-Purpose Girl chose Kugelhopf for this week's challenge. Thank you Yolanda! Excellent choice.

First, I did not own nor could I find in our local stores a kugelhopf pan. So my friend Amanda at Beckett Bakes It by Amanda and I were discussing our dilemma and we decided maybe a bundt pan would work as a substitute.

They look very similar. However, unlike a kugelhopf pan, a bundt pan does not resemble a turk's head mold or a turban.

So, amidst my kitchen being not only a construction zone, but a danger zone as well, I began to mix my cake. First, I plumped my raisins in the boiling water, but then I soaked them in rum. I wanted a little more taste to the cake.

Now let’s talk batter. My batter never crawled up my dough hook. I wouldn’t say it even had future intentions of crawling up anything, much less a dough hook. After 10-12 minutes of beating, I decided to call it good and figured I had done something wrong. So I poured, yes I’m telling you poured, my batter into another bowl to watch it rise, or not? After an hour I checked it and yes, it had begun to rise. So the directions said to slap it back down into the bowl. When I put my well-washed hands into the bowl and felt the runny dough, I thought slap it? I can’t even pick it up! I wanted to slap it, or bounce it, or throw it against the wall. The only thing that stopped me from doing that was the knowledge that the cake would not cooperate and stick to the wall so it would just mean more clean up for me. I just sort of stirred it around. Next hour, it had risen a little more and I again tried the slapping method. This time when I touched it, it fell to the bottom of the pan. So I did what I thought was best and I slapped it right into my refrigerator. After all, it was what it was. And I told the Yankee that if he asked me when the cake would be finished one more time, I might have to slap him down a few times as well. Plus, as is his way, he kept disrespectfully referring to my creation as the Kugelmeister cake just to irritate me further.

The next morning I woke early and immediately went to my refrigerator to check my dough. At least it did appear to be dough this time. I took it out and spooned it into my bundt pan and waited for it to rise. After three hours, I figured it had risen all it was going to and I baked it.
I guess you could call my cake a pancake Kugelhopf because it never rose over the top of the pan or even ¾ of the way up the pan. I cut down on the cooking time just a bit since it was shallower than it should have been.

After it baked, I brushed on the butter and I sprinkled it with brown sugar, then dusted with confectioner’s sugar as well. I have to say, when all was finished, even though I was expecting a more golden and tasty cake, we absolutely loved it. I could have eaten the entire cake! I will definitely make this again soon. Next time I think I will try it with some almonds and almond flavoring, OR, some candied fruit with maybe a hint of vanilla. Crunchy bacon and walnuts might be a tasty variation as well!

History lesson:

Whatever you think is true about kugelhopf, know that the real McCoy is much closer to bread than to cake, and is made with yeast, flour, very little sugar and salt, and small amounts of butter. I'm told that in the beginning only the "rich" added eggs, the "poor man's kugelhopf" did not include those.